Directions:
Put all of the brats into the bottom of a large pot. Add the onion and cover with beer. Bring the beer to a boil, then reduce heat and let simmer, uncovered, for 30 minutes.

Remove the brats from the pot and discard remaining contents.

Place the brats onto a medium grill and turn slowly until cooked.

Put each brat into a bun and top with MUSTARD GIRL SWEET N' FANCY MUSTARD

Serves: 10

TIP: If cutting onions makes your eyes water, try putting them in the refrigerator a few hours before cutting.

Mustard Fun Fact: National Mustard Day is August 1st.

Happy Birthday to America and to all of the courageous heroes in our history that helped give birth to our Beautiful America- never forgotten. May fireworks light up your Fabulous Fourth of July Weekend, (along with some mustard girl mustard to light up those brats!) be merry and safe, and May God Bless America!

In a large bowl mix together the hamburger, lamb, onion, Worcestershire, MUSTARD GIRL STONE GROUND MUSTARD, salt, and pepper with a fork. Form the mixture into 6 hamburger patties, making sure to keep them at an even width from edge to center.

Place the hamburgers on the grill over medium heat. Cook for 5-7 minutes per side for medium rare or to your liking.

Place the hamburgers into the buns and top with your favorite condiments, including MUSTARD GIRL SWEET N’ FANCY YELLOW MUSTARD.
Serves: 6

TIP: To produce a uniform thickness for your hamburgers, form the meat into a ball and then push down the center with your fingers and thumbs while turning the meat inside your palms to form the circle.

Wednesday, June 9, 2010

These ribs take almost all day, but they are fairly low maintenance and absolutely delicious! They are perfect for summer and can be accompanied by Mustard Girl Sweet N Fancy Yellow Potato Salad, macaroni and cheese, or cornbread along with your favorite vegetable or salad. Enjoy!

MOST IMPORTANT INGREDIENT IN THIS RECIPE: MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD

Mustard Girl Slow Ribs

Ingredients

Ribs:

2 racks of pork ribs

1 1/2 Tablespoons kosher salt

1 teaspoon paprika

1/4 teaspoon ground cumin

1/8 teaspoon celery seed

1 teaspoon chili powder

1/4 teaspoon freshly ground pepper

Sauce:

3 Tablespoons unsalted butter

1/2 cup minced onion

2 cups ketchup

1/4 cup MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD

1/2 cup cider vinegar

2 teaspoons Worcestershire sauce

8 dashes hot sauce

2 cans of Pabst Blue Ribbon beer

Directions:

Ribs:

Remove the ribs from the refrigerator and pat dry with paper towels. Lay the ribs on a jelly roll pan.

In a small bowl mix together salt, paprika, cumin, celery seed, chili powder, and pepper. Rub the mixture all over the ribs, covering both the back and the front of each rack.

Cover the jelly roll pan with plastic wrap and let sit in the refrigerator for 4-6 hours.

Preheat the oven to 250 degrees. Prepare 4 pieces of wide heavy duty aluminum foil that are approximately one foot longer than each rack of ribs. Place each rack of ribs on top of 2 sheets of aluminum foil, bring the long sides up over the ribs, and roll to seal tightly. Fold over one of the short ends and roll to seal. Pour one can of beer into the open end and then seal that side as well. Place the aluminum foil packet on the jelly roll pan and repeat with the second rack. When both racks are prepared place them in the oven on the jelly roll pan and cook for 4-5 hours.

Remove the pan from the oven and let sit for 10 minutes. Carefully open the packets to release the steam. Remove the ribs, brush with barbeque sauce, and serve.

Sauce:In a medium saucepan over medium heat melt butter. Add the onions and sauté 3 minutes, being careful not to burn them.

Wednesday, June 2, 2010

This savory waffle is great for those who like savory or sweet. It is perfect for breakfast, lunch or dinner. You can even split up the waffles into several pieces and serve it as a side dish with chicken or pork. It is incredibly versatile. For a vegetarian, omit the bacon; for a lower fat option, omit 4 of the 12 tablespoons of butter; for a spicier dish, add an extra Tablespoon of mustard. The sky is the limit with this delish dish!

MOST IMPORTANT INGREDIENT IN THIS DISH: MUSTARD GIRL STONEGROUND DELI MUSTARD

Sunday, May 30, 2010

I hope everyone has a safe and wonderful Memorial Day Weekend! If you do some barbecuing this weekend make sure to pick up some Mustard Girl Mustards-certainly a yummy way to spread a little sunshine on all those Hot Dogs, Brats and mouth watering Hamburgers to keep those tastebuds happy!

Mustard Girl will be attending the Memorial Day Parade and the Silver Lake Memorial Day Picnic put on by the Lions Club this weekend that honors her Vets in her hometown of Laona, Wisconsin! Hopefully we all will be able to take the time at some point this weekend, or at any time we can, to honor our treasured and noble soldiers- those heroes who are with us, and for those heroes who selflessly sacrificed their lives fighting for Freedom for our Country. May we also stay committed to our moral obligation to our country everyday in the pursuit of liberty, justice and freedom for all...Please remember to thank a Vet any chance you get, God Bless and have a wonderful weekend!

Interesting Mustard Facts!
Americans use more mustard then any other place in the world and is the preferred condiment of choice at family picnics!

The saying, “cut the mustard,” means to live up to a challenge.... so hopefully we all will be having a good time this weekend with family and friends,cutting the mustard by consuming lots of mustard this weekend, as well as cutting the rug on that dance floor too!

Enjoy!

Along with Mustard Girl Sweet N Fancy Yellow on your Hot Dogs try this Yummy Red Bean and Rice Mustard Girl Fancy Yellow Dish as well- great for a side at any barbecue!

Wednesday, May 19, 2010

Where I am from, Potato Salad is a necessity at any outdoor event. It is the best side dish that your barbeque could ask for. I find that the mustard in the Potato Salad is a perfect complement to the mustard on your brat, burger, or dog. The days are getting warmer, the chances for outdoor cooking more often, and the parties more abundant…make sure to bring this to your next party, it is a side dish that your host will most definitely appreciate!

MOST IMPORTANT INGREDIENT IN THIS RECIPE: MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD

4. Combine cooled potatoes with other ingredients. Stir in pickle juice and season with salt and pepper.

5. Peel hardboiled eggs, place each egg in egg slicer.

6. Decorate egg slices in a circle on top of potato salad in the bowl then sprinkle with parsley and paprika on top.

7. Enjoy!

Serves 8-10

TIP: For perfect hard boiled eggs every time, follow these instructions...1. Place the eggs in a saucepan and enough cold water to cover the eggs plus an extra inch. 2. Let the water come to a boil. 3. After 3 minutes remove the pan from the heat and put the lid on. 4. Let the eggs sit in the pan with the water for 8 minutes. 5. Run cold water over the eggs and let them sit for several minutes. 6. Peel and eat.

Mustard Fun Fact: A large amount of mustard seeds were put into King Tut’s tomb for his enjoyment in the world beyond.